Barbecue-Glazed Turkey

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the stems of the collard greens; roughly chop. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Cut the sweet potatoes lengthwise into 1-inch-wide wedges.

Line a sheet pan with aluminum foil. Remove and discard the netting from the turkey; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook, without turning, 4 to 6 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan, skin side up.

While the turkey sears, place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced shallot, and chopped garlic. Drizzle with olive oil and season with salt and pepper. Transfer to one side of the foil and top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Place on the other side of the sheet pan of seared turkey. Roast 15 minutes. Leaving the oven on, remove from the oven; evenly top the turkey with the barbecue sauce. Return to the oven and roast 16 to 18 minutes, or until the turkey is cooked through. (An instant-read thermometer should register 165ºF.) Transfer the roasted turkey to a cutting board and let rest for at least 5 minutes. Carefully transfer the foil packet to a work surface.

While the turkey and collard greens roast, line a separate sheet pan with aluminum foil. Place the sweet potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the turkey rests, heat the pan of reserved fond on medium-high until hot. Add the broth and cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined. Add the butter and mustard. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the butter has melted. Turn off the heat and season with salt and pepper to taste.

Carefully open the foil packet of collard greens and top with the vinegar; stir to combine. Season with salt and pepper to taste. Thinly slice the rested turkey crosswise. Serve the sliced turkey with the finished collard greens and roasted sweet potatoes. Top the turkey with the pan sauce. Enjoy!